4. (Which I’ll post another time if they work!) Posted on April 6, 2020 – After two nights of homemade naan pizzas this weekend, I figured this Mediterranean Salad With Hummus and Fried Halloumi might be … Bake for 15 minutes until golden and crunchy. When I don’t make pitas, the ones I use in Hong Kong are the Habibi brand they have in most grocery stores. Rates vary by service provider. 3. ), Monday - Saturday: 8am - 8pm Sunday: 9am - 5pm, https://www.youtube.com/user/lidlukofficial, large and ripe, peeled, destoned and sliced. Subscribe to my Newsletter for new blog posts, tips & new photos. Mediterranean Salad With Hummus and Fried Halloumi. From crispy croutons to chewy halloumi and smooth hummus, this salad is a riot of textures - ideal for making lunches a little bit special. My mission with Mangia Monday is to inspire you to make EVERY day delicious! by bethmcnick August 30, 2020. Set the halloumi aside and make the salad base by tossing cooked pearl couscous with some salt, pepper, olive oil, and fresh lemon juice. (We also somehow ended up with three packages of halloumi in the fridge. ) 1. Mediterranean Salad With Hummus and Fried Halloumi, Lobster Rolls with Chopped Apple Coleslaw, Thai-Style Butternut Squash Soup with Coconut Milk, Juicy Slow Cooker Turkey Breast (with Orange Ginger Cranberry Sauce), Glazed Sweet Potatoes With Lentils (and Halloumi). : 0800 977 7766* / 0370 444 1234* (*Calls only within the UK. Add or substitute veggies that your family likes, purchase hummus instead of making it, use tzatziki instead or in addition to the halloumi. 2. Posted on April 6, 2020 – After two nights of homemade naan pizzas this weekend, I figured this Mediterranean Salad With Hummus and Fried Halloumi might be good for Mangia Monday today. I love feeding my family with (mostly) healthy food that tastes great but is not super complicated or time consuming. If you are not doing vegetarian, beef or lamb patties or grilled chicken would be a nice addition.) Hi! Let's stay updated! Prepare the salad: … Season generously and toss until evenly coated. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Tandoori chicken skewers with summer salad, Scottish rib eye with Islay whisky and salmon butter, Slow-cooked curried lamb with red lentils, Tel. Whisk together the vinegar, mustard, oil, water and seasoning to make a dressing, mixing half of it through the salad. This recipe is really flexible. Boil the green beans for 3-4 minutes, then drain and run under cold water to cool. Then add halved cherry tomatoes, sliced (seedless) cucumber, and fresh oregano and mix all the ingredients together. Top with the remaining dressing and serve with the houmous on the side, garnished with the remaining parsley. Tonight we’ll have it minus the artichokes and radishes since I don’t feel like going to the store, but I’m going to attempt to make whole wheat pitas. I use a different hummus recipe that we absolutely love that makes so much that I can freeze half for another week. Try swapping the beetroot for any leftover veg you want to use up - it’ll work well with carrots, peppers, squash or sweet potato. I ❤️ food and think about it pretty much all day long! Give it a spritz of lemon juice and serve it topped with hummus and halloumi. Reserving a handful of parsley for garnish, blitz together all the ingredients until smooth and adjust the seasoning to taste. August 30, 2020 . Boil the green beans for 3-4 minutes, then drain and run under cold water to cool. I’m Beth. Fry the halloumi for 2 minutes on each side and scatter over the salad along with the croutons and avocado. The recipe was removed from your favourites, The ingredients were added to your shopping list, The ingredients were not added to your shopping list, please try again, Select the ingredients you want to add to your shopping list. Begin by making the beetroot houmous. Arrange the bread across a baking tray and drizzle with vinegar and oil. Prepare the salad: toss the lettuce with the radish, celery and beans and season well.